Beef Pasanday - Rajasthani Style With A Twist#SundayFunday

The twist in this recipe is that I have used hoisin sauce, which give it a umami flavor. It's a delicious main course dish, do give this a try. I have used undercut meat/tenderloin which cooks very fast. If you are using any other cut of meat than the cooking time will change.

Ingredients
For the Marination
½ kg Undercut - cut into thin slices
2 Teaspoons Ginger Garlic paste
1 Teaspoon Kashmiri Red Chilly powder
½ Teaspoon Red Chilly Paste
¼ Teaspoon Turmeric powder
2 Tablespoons Heaped Tomato puree
2 Tablespoons Heaped Hoisin sauce
4 Tablespoons Yogurt - whisked
½ Teaspoon Pink Himalayan Salt
1 Teaspoon Roasted Cumin powder
Other Ingredients
¼ Cup Oil
1 Tablespoon Ginger juliennes
6 Green chilies - slit in four
1 Capsicum - thinly sliced

Method

Marinated the pasanday/steak slices with all the given ingredients and refrigerate it for at least an hour, I kept it overnight.

Heat a tablespoon of oil in a large pot/kadai, first fry the ginger juliennes, green chillies and capsicum till they are oily and translucent. Remove and keep aside.

In the same kadai add the remaining oil, when it's heated, add the marinated beef pasanday/slices only ( leave out the marination ) fry for 3- 4 minutes on high flame. Add rest the marination mix well. Cover and cook for 10 minutes. Lastly add julienne of green chilies and ginger, capsicum. 

Serve with rice.
Labels: Beef, Steaks, Rajasthan, Main course, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Sue of https://palatablepastime.com/.Check out some to the recipe made by our group.

Sunday Funday: Holiday Dinners that are not Turkey or Ham

• • Beef Pasanday - Rajasthani Style With a Twist from Sneha’s Recipe
  • Cornish Hens Marbella from Palatable Pastime
  • Mughlai Egg Curry from Mayuri’s Jikoni
  • Roasted Brace of Guinea Fowl (Sous Vide) from Food Lust People Love
  • Roasted New York Strip Loin from A Day in the Life on the Farm

Gravywali Gatte Ki Sabji

There are many variations of making Rajasthani "Gatte ki sabzi". Rajasthani Gatte Ki Sabzi is a delicious main course dish prepared from besan flour, roundels called "Gatte: which are cooked in a  yogurt based gravy. It's so delicious vegetarian dish that you will love  and it's gluten free too. 

Have no veggies in the house, then no worries, make this comforting  and finger licking "Gravywali Gatte Ki Sabji"

Ingredients

For Gatte
1 Cup Heaped Besan/Chickpea Flour
½ Teaspoon Red Chilly Powder
½ Teaspoon Salt
½ Teaspoon Saunf / Fennel Seeds

½ Teaspoon Cumin  Seeds

2 Tablespoons Yogurt - whisked

¼ Teaspoon Turmeric powder

2 Teaspoons Oil 

For the Gravy

¼ Cup Oil
2 Teaspoons Cumin Seeds

1 Bay leaf
Salt to taste 
1½ Teaspoons Red Chilly Powder or as per spice level

2 Tablespoons Coriander powder
1 Teaspoon Level Garam masala powder
1  Medium Onion  - grind to fine paste
 3 Cloves Garlic - grind to fine paste 
2 Green chillies - finely  chopped
3 Tablespoons Malai - optional
200 Grams Yogurt - whisked 
Mint and  Coriander leaves - for garnishing.

Method 

For the Gatte 

Mix all ingredients make tight dough roll them into long sausages.  

Then steam them in a plate for 10 minutes. 

Let them cool completely, then cut into small pieces.

For the Gravy 

Heat oil in kadai, add cumin  seeds when they sizzle, add the  bay leaf and the onion garlic paste, saute till  it starts to leave oil from the sides. Now  take the kadai off flame and add the whisked yogurt,  mix it well, place the kadai back on flame add the green chilles , red chilly and coriander powder and fry till oil surfaces.  

Add about a cup of hot water and  mix well bring this to a rolling boil, add salt to taste and the gatte, cover and let it cook for 5 - 6 minutes, stirring in between.  Now add the garam masala powder and malai, mix it well, switch off the flame. 

 Garnish it with mint and coriander leaves. 

Enjoy this with rice or rotis. 

Lables :  Vegetable, Gluten free, Besan, Rajasthan, Vegetarian Curry, Main course

Rajasthani Stuffed Mirchi Vada

This is a spicy Indian snack consisting of  potato stuffing, banana peppers is used for making these vadas ( these peppers are not spicy). This is a popular street snack of Rajasthan also known as Jodhpuri Mirchi Vada. 

These make excellent starters. On a rainy day or cold winter evening, these mirchi vadas are most loved and on great demand. 

Ingredients

8 - 10 Large and Fat Green Chillies / Banana Peppers

3 Medium Potatoes- boiled and mashed
2 Green chilies - minced
1/2 Inch Piece Ginger - minced
3 Cloves Garlic - minced

1 Small Onion - minced
1 Tablespoon Coriander Leaves - finely chopped
1/2 Teaspoon Turmeric Powder
1 Teaspoon Lemon Juice
1/2 Teaspoon Salt or to taste

For the Batter
1 Cup Besan / Chickpea flour
A pinch of Chilly Powder
A pinch of Turmeric Powder

For serving
Mint Chutney 
Method
Batter for the coating-

In a bowl add besan, salt to taste ,turmeric and red chili powder and water. Mix well. Make sure there are no lumps. If required you may add more water very little at a time and keep mixing. The batter should thick enough to form a nice coating  on the chillies ( see above pic).

To make the Mirchi Vada -

In another bowl / plate take the mashed potatoes. Add the turmeric powder, green chilies, garlic, ginger, coriander, onions, salt to taste and lime juice, mix well. Keep aside.

In the meantime heat oil in a deep frying pan / kadai. The heat should be on a medium low.

Slit the green chillies in the center, remove the thread with seeds and wash them well and drain them.

Then stuff the potato mixture into the each chilly by pressing it nicely. Fill all and keep aside. 

To fry
Once the oil is hot enough to fry the vadas, dip the stuffed chillies into the batter. Leave them very gently and carefully in the oil one by one.

Fry them turning the sides only after one side is cooked and golden. Repeat the process for the rest of the chillies.

Transfer them to a paper towel to remove excess oil.

Serve hot with Mint Chutney or Kethcup... enjoy.. they are so  yummy. 

Labels : Banana Peppers, Chillies, Rajasthan, Deep Fried, Savory Snacks, Snacks, Starters, Vegetarian, Gluten free, Vegan. Mint Chutney